European Food Research and Technology最新文献_第8页

Changes of surface properties of sucrose particles during grinding in a cocoa butter-based suspension and their influence on the macroscopic behavior of the suspension 可可脂基悬浮液研磨过程中蔗糖颗粒表面性质的变化及其对悬浮液宏观行为的影响

IF 3 3区农林科学

European Food Research and Technology Pub Date : 2024-04-14 DOI: 10.1007/s00217-024-04542-8

Knut Franke, Ute Bindrich, Sarah Schroeder, Volker Heinz, Dana Middendorf

{"title":"Changes of surface properties of sucrose particles during grinding in a cocoa butter-based suspension and their influence on the macroscopic behavior of the suspension","authors":"Knut Franke, Ute Bindrich, Sarah Schroeder, Volker Heinz, Dana Middendorf","doi":"10.1007/s00217-024-04542-8","DOIUrl":"10.1007/s00217-024-04542-8","url":null,"abstract":"<div><p>Chocolate mass is a cocoa butter-based suspension, which mainly consists of sugar and cocoa particles dispersed in a continuous lipid phase. During chocolate manufacturing, sugar particles have to be ground to sizes below 25–30 µm. Such a fine grinding is carried out either by five roll refiners or by ball mills. Despite obtaining similar particle size distributions at the end, the grinding procedures result in different chocolate mass properties. The reasons for that are not fully understood, so far. Therefore, changes in particle sizes and surface properties of sucrose particles as well as their interactions with surrounding cocoa butter during the different grinding processes were investigated including atomic force microscopy techniques to characterize local surface states. It was found that especially the alteration of surfaces during continued grinding differed. In the case of roller grinding, surface states became more inhomogeneous and different surfaces states at microscopic level existed in parallel. More homogenous surfaces but with a higher degree of amorphous states were formed during grinding in the ball mill. Variations in macroscopic behavior of the suspension can be explained by the differences in interaction of particles with each other and with the surrounding lipid phase.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"250 9","pages":"1 - 10"},"PeriodicalIF":3.0,"publicationDate":"2024-04-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-024-04542-8.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140706091","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Impact of the reduction or replacement of NaCl during production and ripening of raw cured pork and turkey sausages 在生腌猪肉和火鸡肠的生产和成熟过程中减少或替代氯化钠的影响

IF 3 3区农林科学

European Food Research and Technology Pub Date : 2024-04-13 DOI: 10.1007/s00217-024-04528-6

Mona Wagner, Madeleine Ploetz, Carsten Krischek

{"title":"Impact of the reduction or replacement of NaCl during production and ripening of raw cured pork and turkey sausages","authors":"Mona Wagner, Madeleine Ploetz, Carsten Krischek","doi":"10.1007/s00217-024-04528-6","DOIUrl":"10.1007/s00217-024-04528-6","url":null,"abstract":"<div><p>There are health concerns with regard to the consumption of sodium. Excessive consumption of sodium is suspected to cause high blood pressure, among other things. Therefore, sodium should be reduced or replaced during the production of food. In the present study, in the first part, raw fermented sausages from pork and turkey meat, produced with reduced NaCl concentrations, were investigated. In a second part, the salts, potassium chloride, magnesium chloride, and calcium chloride were added to the sausages, replacing 50% of NaCl. To elucidate, if the reduction or replacement influences the quality of the sausages, physicochemical and microbiological parameters of the products were analyzed. The data show that a reduction of sodium chloride partly influences the hardness and water activity results of raw fermented sausages, made from pork and turkey meat, the redness and nitrite content of the pork sausages, and the ripening losses and total viable counts of the turkey products. Raw fermented sausages with potassium, magnesium, and calcium as partial substitutes for sodium had differing water activity, pH, hardness, and microbiological results using pork and differing pH, hardness, and microbiological results using turkey meat. A bactericidal effect was observed in raw fermented sausages with calcium chloride in inoculation tests with <i>Listeria monocytogenes</i> due to the pH reduction due to calcium. The results indicate that reduction and replacement of NaCl can influence the final products. Therefore, the producers should carefully evaluate before alteration the NaCl content, if this change influences the product acceptability.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"250 8","pages":"2161 - 2177"},"PeriodicalIF":3.0,"publicationDate":"2024-04-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-024-04528-6.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140707292","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Uncovering changes in mulberry brandy during artificial aging using flavoromics 利用风味组学揭示桑葚白兰地在人工陈酿过程中的变化

IF 3 3区农林科学

European Food Research and Technology Pub Date : 2024-04-13 DOI: 10.1007/s00217-024-04502-2

Baolin Han, Shulin Tian, Shenhai Zheng, Yuqi Jiang, Minghong Bian

引用次数: 0

Phenolic profile, antioxidant properties, and pollen spectra of Iranian-originated honeys 伊朗原产蜂蜜的酚类概况、抗氧化特性和花粉光谱

IF 3 3区农林科学

European Food Research and Technology Pub Date : 2024-04-13 DOI: 10.1007/s00217-024-04539-3

Adel Hajian-Tilaki, Reza Esmaeilzadeh Kenari, Razie Razavi, Reza Farahmandfar

{"title":"Phenolic profile, antioxidant properties, and pollen spectra of Iranian-originated honeys","authors":"Adel Hajian-Tilaki, Reza Esmaeilzadeh Kenari, Razie Razavi, Reza Farahmandfar","doi":"10.1007/s00217-024-04539-3","DOIUrl":"10.1007/s00217-024-04539-3","url":null,"abstract":"<div><p>This study was intended to determine the melissopalynological characteristics, LAB color, browning index, total phenolic content, antioxidant activity, phenolic profile, and their correlations within Iranian honeys. Ten honey samples were collected from beekeepers in various floristic regions of Iran, along with two commercial multi-floral samples. To determine the antioxidant activity, three methods of 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging, β-carotene bleaching, and Ferric reducing/antioxidant power (FRAP) were used. Phenolic compounds were analyzed by high-performance liquid chromatography with diode-array detection (HPLC–DAD). Pollen analysis revealed that bees primarily fed on the <i>Fabaceae</i> and <i>Asteraceae</i> families in the Iranian flora. The local samples were taxonomically categorized as multi-floral honey. Besides, the commercial samples demonstrated the lowest levels of total phenolics and relatively poor antioxidant activity across all three methods. Syringic acid and luteolin were the predominant phenolic compounds in all samples. A strong correlation (p < 0.01) was found between color, melanoidin content and antioxidant activity, while no significant correlation existed between phenolic content and antioxidant activity. Overall, the results confirmed that examined multi-floral honeys exhibited inferior antioxidant activity compared to studies conducted in other regions worldwide, possibly due to sugar-fed bees, insufficient levels of potent phenolic constituents, and post-harvest thermal treatments.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"250 9","pages":"2317 - 2329"},"PeriodicalIF":3.0,"publicationDate":"2024-04-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140707524","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

An update on citrus polymethoxyflavones: chemistry, metabolic fate, and relevant bioactivities 柑橘多甲氧基黄酮的最新情况：化学、代谢命运和相关生物活性

IF 3 3区农林科学

European Food Research and Technology Pub Date : 2024-04-11 DOI: 10.1007/s00217-024-04529-5

Rosa Toledo, María Tomás-Navarro, Jose Enrique Yuste, Pasquale Crupi, Fernando Vallejo

引用次数: 0

Comparative study of thermal behavior of mango kernel fat from seven Ivorian varieties related to their chemical composition 与化学成分有关的科特迪瓦七个品种的芒果核脂肪热行为比较研究

IF 3 3区农林科学

European Food Research and Technology Pub Date : 2024-04-11 DOI: 10.1007/s00217-024-04538-4

Alfred Kouakou Kouassi, Taofic Alabi, Elise Amoin N’guessan, Giorgia Purcaro, Sabrina Moret, Mohamed Cissé, Christophe Blecker, Sabine Danthine

{"title":"Comparative study of thermal behavior of mango kernel fat from seven Ivorian varieties related to their chemical composition","authors":"Alfred Kouakou Kouassi, Taofic Alabi, Elise Amoin N’guessan, Giorgia Purcaro, Sabrina Moret, Mohamed Cissé, Christophe Blecker, Sabine Danthine","doi":"10.1007/s00217-024-04538-4","DOIUrl":"10.1007/s00217-024-04538-4","url":null,"abstract":"<div><p>In the present study, the fatty acid composition (FAC), triacylglycerol (TAG) composition, crystallization, and melting behaviors of mango kernel fats (MKFs) extracted from seven Ivorian mango varieties—<i>Amelie</i> (AM), <i>Kent</i> (KT), <i>Palmer</i> (PR), <i>Keitt</i> (KI), <i>Brooks</i> (BR), <i>Dadiani</i> (DI), and <i>Djakoumankoun</i> (DN)—were characterized by complementary techniques: pNMR, DSC, polarized light microscopy, and X-ray diffraction. Regardless of the variety, Ivorian MKF is rich in stearic (St) and oleic (O) fatty acids. (72–84% of the total FA), with three main TAGs: StOSt (23.9–45.8%), StOO (15.5–25.8%), and StLSt (10.4–12.5%). Their crystallization onset temperature (Tco) ranged from 15 to 20 °C. All samples showed complete melting around 35 °C, except DN (~ 38 °C). The β-polymorph appeared to be the most predominant and stable polymorph for the seven MKFs. The thermal properties investigated were linked to monounsaturated and triunsaturated triacylglycerol content, indicating the significant influence of chemical composition. The fine analysis of the results allows the seven Ivorian varieties to be divided into four groups, based on both their physical properties and thermal behavior, and the StOSt wealth: hard high-StOSt fat (DN), half-hard medium-StOSt fat (DI, BR), soft low-StOSt fat (KT, PR, KI), and very-soft very-low-StOSt fat (AM). The seven investigated mango varieties from Ivory Coast might offer a wide range of applications in food, pharmaceutical, and cosmetic industries.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"250 9","pages":"2303 - 2315"},"PeriodicalIF":3.0,"publicationDate":"2024-04-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140716362","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The Mortiño (Vaccinium floribundum Kunth): a review of its suitability as a promissory crop in the Ecuadorian Paramo and its potential uses, environmental role, and health benefits 莫蒂诺（Vaccinium floribundum Kunth）：对其作为厄瓜多尔帕拉莫地区前景广阔的作物的适宜性及其潜在用途、环境作用和健康益处的审查

IF 3 3区农林科学

European Food Research and Technology Pub Date : 2024-04-11 DOI: 10.1007/s00217-024-04546-4

Jorge Caranqui Aldaz, Lucía Andreu-Coll, Rafael Martínez Font, Francisca Hernández García

{"title":"The Mortiño (Vaccinium floribundum Kunth): a review of its suitability as a promissory crop in the Ecuadorian Paramo and its potential uses, environmental role, and health benefits","authors":"Jorge Caranqui Aldaz, Lucía Andreu-Coll, Rafael Martínez Font, Francisca Hernández García","doi":"10.1007/s00217-024-04546-4","DOIUrl":"10.1007/s00217-024-04546-4","url":null,"abstract":"<div><p>The mortiño (<i>Vaccinium floribundum</i> Kunth), belonging to the Ericaceae family, is a native species of the Ecuadorian paramos. It has a shrub-like habit and produces edible fruits. In the Neotropics, it is primarily found in the Andes of Colombia and Ecuador, thriving in humid environments up to an elevation of 3700 m above sea level. In this review, a selection of studies was carried out that evaluated the taxonomy, reproduction biology, and nutraceutical, environmental properties, and industrial use of the mortiño (<i>V. floribundum</i>). The data gathered from various bioassays were essential in determining the appropriate techniques for tissue differentiation and assessing the quality of resulting plants. This work aims to generate a deep knowledge of the cultivation of mortiño, as well as the properties of its fruits and the benefits they provide for health. These are rich in compounds with antioxidant activity, so the consumption of <i>V. floribundum</i> fruits is related to health benefits. Besides, the environmental role of <i>V. floribundum</i> and its applications in various industries, especially in the development of nanoparticles contributes to the valorization of this plant. Overall, this research contributes to establishing sustainable methods for the propagation of <i>Vaccinium floribundum</i>, ensuring its successful cultivation and utilization for both commercial purposes and ecological preservation.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"250 8","pages":"2103 - 2109"},"PeriodicalIF":3.0,"publicationDate":"2024-04-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-024-04546-4.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140716198","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Corn and barley protein concentrates: effects of fractionation and micronization on the chemical, functional, and thermal properties 玉米和大麦浓缩蛋白：分馏和微粉化对化学、功能和热性能的影响

IF 3 3区农林科学

European Food Research and Technology Pub Date : 2024-04-11 DOI: 10.1007/s00217-024-04544-6

Paola Conte, Maria Paciulli, Marina Mefleh, Fatma Boukid

{"title":"Corn and barley protein concentrates: effects of fractionation and micronization on the chemical, functional, and thermal properties","authors":"Paola Conte, Maria Paciulli, Marina Mefleh, Fatma Boukid","doi":"10.1007/s00217-024-04544-6","DOIUrl":"10.1007/s00217-024-04544-6","url":null,"abstract":"<div><p>The present study intends to investigate the impact of fractionation and micronization on the compositional, functional, and thermal characteristics of two protein concentrates derived from corn and barley. Fractionation of protein concentrates (by sieving) resulted in three fractions, i.e., fine (< 100 µm), medium (100–300 µm), and coarse (> 300 µm), while micronization resulted in an average particle size of 30 µm. No specific pattern was observed between particle size and chemical composition of corn and barley protein concentrates due to the complex interplay between particle size, surface area, structural changes, and botanical origin. Protein solubility varied depending on the pH and particle size, showing that the coarse fraction exhibited higher solubility than the fine fraction. For both corn/barley protein concentrates, coarse fraction had higher water-/oil-holding capacity. The barley fine fraction showed high foaming capacity, while all proteins lacked emulsification ability. Across all samples, a trend of increasing enthalpy with decreased particle size was observed, except for micronized barley, where enthalpy decreased, indicating possible protein structural changes. Thus, variations in properties among fractions highlight the importance of particle size in determining the proteins’ functionality for potential applications in food systems.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"250 9","pages":"2363 - 2373"},"PeriodicalIF":3.0,"publicationDate":"2024-04-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140713289","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Fourier transform infrared spectroscopy coupled with chemometrics for the monitoring of virgin olive oil quality during storage up to 18 months 傅立叶变换红外光谱法与化学计量学相结合，用于监测初榨橄榄油在长达 18 个月的储存期间的质量

IF 3 3区农林科学

European Food Research and Technology Pub Date : 2024-04-11 DOI: 10.1007/s00217-024-04505-z

Hicham Zaroual, El Mestafa El Hadrami, Christine Chénè, Romdhane Karoui

{"title":"Fourier transform infrared spectroscopy coupled with chemometrics for the monitoring of virgin olive oil quality during storage up to 18 months","authors":"Hicham Zaroual, El Mestafa El Hadrami, Christine Chénè, Romdhane Karoui","doi":"10.1007/s00217-024-04505-z","DOIUrl":"10.1007/s00217-024-04505-z","url":null,"abstract":"<div><p>This study examines the feasibility of using mid infrared (MIR) spectroscopy for monitoring the quality of 14 Moroccan virgin olive oil samples belonging to three (3) varieties, originated from three (3) geographical origins, extracted with different systems, irrigated and fertilised with different modes.</p><p>The application of principal component analysis (PCA) and factorial discriminant analysis (FDA) on MIR spectra data allowed to discriminate perfectly the samples according to their storage time with 96.87% of correct classification.</p><p>The obtained results were confirmed following the application of three different multivariate regression tools namely partial least squares regression (PLSR), principal component regression (PCR) and support vector machine regression (SVMR) applied on MIR spectra data, since excellent prediction of <i>R</i><sup>2</sup> = 0.99 and RMSEP = 17.05 days was observed. In addition, the evaluation of the effectiveness of MIR spectroscopy to predict the chemical parameters allowed to obtain excellent validation models with <i>R</i><sup>2</sup> ranging between 0.98 and 0.99 for free acidity, peroxide value, chlorophyll level, <i>k</i><sub>232</sub> and <i>k</i><sub>270</sub>.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"250 7","pages":"1969 - 1986"},"PeriodicalIF":3.0,"publicationDate":"2024-04-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140887960","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Development and validation of an analytical method for the quantification of capsanthin in chili peppers and products by high-performance liquid chromatography 利用高效液相色谱法开发和验证辣椒及其制品中辣椒素的定量分析方法

IF 3 3区农林科学

European Food Research and Technology Pub Date : 2024-04-10 DOI: 10.1007/s00217-024-04541-9

Shini Yang, Xue Wang, Xuan Huang, Xiaojun Liao, Zhenzhen Xu

{"title":"Development and validation of an analytical method for the quantification of capsanthin in chili peppers and products by high-performance liquid chromatography","authors":"Shini Yang, Xue Wang, Xuan Huang, Xiaojun Liao, Zhenzhen Xu","doi":"10.1007/s00217-024-04541-9","DOIUrl":"10.1007/s00217-024-04541-9","url":null,"abstract":"<div><p>Capsanthin is a natural red–orange pigment present in red paprika and has been proven to have various health benefits. The rising consumption of chili peppers and the global demand of natural color promote the need for capsanthin quantification analysis. In the present study, a high-performance liquid chromatography method was developed for the analysis of capsanthin in chili peppers and their products. The chromatographic and extraction parameters were optimized. The concentration of capsanthin ranged from 0.5 to 200 mg/L which showed good linearity (<i>R</i><sup>2</sup> > 0.99). The LOD and LOQ of samples ranged from 0.014 to 0.092 mg/kg and 0.049–0.12 mg/kg, respectively. The recovery experiment (recovery rate 84.79–103.55%, RSD 1.64–9.27%) and interlaboratory test (the RSD of repeatability and reproducibility was in the range of 3.11–4.06% and 4.66–5.52%, respectively) demonstrated good accuracy, precision, repeatability, and reproducibility of the proposed method. The results indicate that the developed method will be a valuable tool for routine analysis of capsanthin in chili peppers and their products.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"250 9","pages":"2343 - 2352"},"PeriodicalIF":3.0,"publicationDate":"2024-04-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140720572","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0